Stew Leonard's Eggnog Cheese Pie

A recipe from Stew Leonard's - a regional grocery chain in New York and Connecticut. Posted to their Facebook page: http://on.fb.me/YUfS9C

• Ready In: 50 mins
• Serves: 16
• Yields: 2 9-inch pies

Ingredients

• 2 1⁄4 cups  eggnog or 2 1⁄4 cups  light  eggnog
• 6  large eggs
• 2  tablespoons cornstarch
• 2  tablespoons vanilla extract
• 1⁄2 cup  packed dark brown sugar
• 1 1⁄2 lbs cream cheese or 1 1⁄2 lbs light cream cheese, softened
• 1⁄2 teaspoon ground nutmeg
• 2 (9 inch)  deep-dish  pie crusts (frozen or your favorite recipe)

Directions

1. Combine eggnog, cornstarch, vanilla extract, brown sugar, cream cheese and nutmeg in a blender. Process on high until smooth.
2. Divide filling evenly between pie shells. Bake in preheated 350F for 40-45 minutes, until the interior temperature of the custard is 160°F (The edges should be set and the center should still wiggle slightly when shaken.).
3. Cool to room temperature on a rack, then chill until cold. Serve with a dollop of whipped cream and a dollop of whole-berry cranberry sauce.